Quick-grilled shrimp paired with a bright, sweet-and-spicy mango-and-ForYou® radish salsa — this is summer dinner in 30 minutes. The salsa balances the rich, charred shrimp with cool fruit and peppery crunch. Serve over rice, in tacos, or with a green salad.
- 12 large shrimp
- 1/4 C. extra-virgin olive oil
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 limes
- 2 mangoes, diced
- 4 to 5 For You® Red Radishes, diced
- 1 For You® Red Onion, diced
- 1 tablespoon chili powder
- 1/2 bunch fresh cilantro leaves, chopped
- 1/4 C. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
1. In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill.
2. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
3. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes.
4. Add the remaining ingredients and mix; season with salt and pepper.
5. Place warm grilled prawns on a platter and top with salsa.
